Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise

Preheat your oven to 400°F (200°C). Toss the baby potatoes with olive oil, salt, pepper, and garlic powder. Roast for 20 minutes. Add the asparagus to the tray, drizzle with a little more oil, and roast for another 10 minutes until crispy.

Cook the Salmon:
Season the salmon fillets with salt, pepper, paprika, and a squeeze of lemon juice. Heat a pan over medium heat, add olive oil, and sear the salmon for 3–4 minutes on each side until golden and flaky.

Poach the Eggs:
Bring a pot of water to a gentle simmer. Add vinegar to help with poaching. Swirl the water and crack an egg into a small bowl. Gently slide it into the simmering water and cook for 3–4 minutes. Remove with a slotted spoon. Repeat for the second egg.

Make the Hollandaise Sauce:
In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, salt, and pepper. Slowly whisk in the melted butter while the bowl sits over simmering water (double boiler method). Stir until the sauce thickens to your desired consistency.

Assemble & Serve:
Plate the roasted potatoes and asparagus, flake the salmon over the top, add the poached eggs, and drizzle with the hollandaise sauce. Garnish with freshly ground black pepper and enjoy immediately!

Prep Time: 20 minutes
🍽️ Cook Time: 20-25 minutes
🍴 Yields: 2 servings

This elegant dish is perfect for a special brunch or dinner. Enjoy the crispy, creamy, and flaky textures in every bite!